Style Flashcards - BJCP

8C. Extra Special/Strong Bitter (English Pale Ale)
Category: 8. ENGLISH PALE ALE
OG: 1.048 – 1.060+ FG: 1.010 – 1.016 ABV: 4.6 – 6.2%
IBU: 30 – 50+ SRM: 6 – 18
Commercial Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Samuel Smith’s Old
Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale,
Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale
Aroma: Hop aroma moderately-high to moderately-low. Can use any variety of hops. Medium to medium-high malt
aroma. Low to moderately strong caramel. Medium-low to medium-high fruity esters. Usually no diacetyl, yet very low
levels allowed. May have light, secondary notes of sulfur and/or alcohol in some examples.
Appearance: Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head
is acceptable when carbonation is also low.
Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to
somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high. Hop bitterness and flavor should
be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (nutty,
biscuity) adding complexity. Moderately-low to high fruity esters. May have low amounts of alcohol, and up to a
moderate minerally/sulfury flavor. Medium-dry to dry finish if sulfate water is used. Generally no diacetyl.
Mouthfeel: Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions
will be higher. Stronger versions may have slight alcohol warmth but this character should not be too high.
Overall Impression: An average-strength to moderately-strong English ale. The balance may be fairly even between
malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop
addition and not the aggressive middle and late hopping of American ales. A rather broad style.
Ingredients:
• Water: Often medium to high sulfate water is used.
• Malt: Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment.
• Hops: English hops typical, although American and European varieties are becoming more common.
• Yeast: Characterful English yeast. “Burton” versions.
Copyright © 2004, BJCP, Inc. All rights reserved.
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9A. Scottish Light 60/-
Category: 9. SCOTTISH AND IRISH ALE
OG: 1.030 – 1.035 FG: 1.010 – 1.013 ABV: 2.5 – 3.2%
IBU: 10 – 20 SRM: 9 – 17
Commercial Examples: Belhaven 60/-, McEwan’s 60/-, Maclay 60/- Light (cask-only - not exported to the US)
Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some
have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty
aroma is sometimes perceived as earthy, smoky or very lightly roasted.
Appearance: Deep amb er to dark copper. Usually very clear due to long, cool fermentations. Low to moderate,
creamy off-white to light tan-colored head.
Flavor: Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low
to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters are
moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (not always by
much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or
smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.
Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry
due to use of roasted barley.
Overall Impression: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty
earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different
balance than strong Scotch ales.
Ingredients:
• Malt: Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a
dry, slightly roasty finish. No use of peat-smoked malts.
• Hops: English hops
• Yeast: Clean, relatively un-attenuative ale yeast
• Other: Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as
sugar.
Copyright © 2004, BJCP, Inc. All rights reserved.
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